Description
Kung Pao Shrimp is a quick, spicy, and flavorful Chinese-inspired dish featuring tender shrimp coated in a savory, sweet, and tangy sauce with a signature spicy kick. Ready in under 30 minutes, this one-pan stir-fry blends crunchy peanuts, aromatic garlic and ginger, dried red chilies, and green onions for a vibrant meal perfect for busy weeknights or anytime you crave bold flavors with minimal prep.
Ingredients
Scale
Shrimp and Coating
- 1 lb fresh peeled and deveined shrimp
- 2 tablespoons cornstarch
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 tablespoons water (dash)
Aromatics and Flavorings
- 3 cloves garlic, freshly minced
- 1 tablespoon fresh ginger, minced
- 4–6 dried red chilies (adjust to taste)
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
Garnish and Add-ins
- 1/3 cup roasted peanuts
- 3 green onions, chopped
Instructions
- Prep the Shrimp and Sauce: Peel, devein, and pat dry the shrimp. Toss them lightly with cornstarch to create a slight crispy coating when cooked. Mix soy sauce, rice vinegar, sugar, and a dash of water in a small bowl to make the sauce.
- Cook Aromatics and Chilies: Heat vegetable oil in a wok or large skillet over medium-high heat. Add dried red chilies, minced garlic, and ginger, stirring quickly for about 30 seconds until fragrant, being careful not to burn the garlic.
- Stir-Fry the Shrimp: Add the coated shrimp to the pan, cooking each side for about 2 minutes until they turn pink and opaque, keeping the shrimp tender and juicy.
- Combine Sauce and Peanuts: Pour the prepared sauce over the shrimp and toss to coat evenly. Let the sauce simmer briefly until it thickens and glazes the shrimp. Stir in roasted peanuts and chopped green onions just before removing from heat.
Notes
- Use fresh or properly thawed shrimp for better texture and flavor.
- Toast dried chilies lightly to release flavor without overwhelming the dish with heat.
- Remove shrimp from heat as soon as they turn opaque to avoid rubbery texture.
- Mix cornstarch with cold water before adding to sauce to prevent lumps.
- Have all ingredients prepped before starting as cooking comes together quickly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 180 mg